오근내6닭갈비 강남뉴코아점

Chuncheon-style spicy stir-fried chicken made with fresh marinated chicken thigh, sweet potato, cabbage, and perilla leaves. The ingredients are cooked together on a large iron griddle at the table. The flavor is a balance of spicy, savory, and slightly sweet.

Buckwheat noodles served in a chilled, tangy broth with cucumber, radish, and boiled egg. The noodles have a nutty buckwheat flavor and a chewy texture. A refreshing dish often eaten to cool down after spicy food.

Buckwheat noodles topped with a spicy and sweet gochujang-based sauce. Mixed with vegetables for a crunchy texture. It offers a flavorful kick compared to the mild broth version.

Korean-style steamed egg casserole served in a hot earthenware pot. It has a fluffy, souffle-like texture and a mild, savory taste. A popular side dish to soothe the palate when eating spicy food.

Fluffy steamed eggs topped with melted cheese. The cheese adds a rich, creamy, and salty dimension to the savory egg custard.

A traditional dish featuring a chewy potato or buckwheat wrapper filled with spicy kimchi, glass noodles, and vegetables. Pan-fried to create a crispy exterior and soft filling.

Mozzarella cheese added to the stir-fry. It melts over the spicy chicken and vegetables, adding a creamy texture that balances the heat.

Slices of sweet potato added to the stir-fry. They become soft and sweet when cooked, complementing the spicy sauce.

Chewy tubular rice cakes (tteok) added to the dish. They absorb the spicy sauce and provide a pleasant chewy texture.

Thick, chewy wheat noodles (jjolmyeon) added to the stir-fry. They hold their texture well and absorb the sauce effectively.

Instant ramen noodles added to the pan. A popular addition that turns the leftover sauce into a noodle dish.

Thick udon noodles added to the stir-fry. They provide a soft and chewy bite that pairs well with the spicy chicken.

Rice stir-fried with seaweed, vegetables, and the remaining spicy sauce on the iron griddle. Pressed onto the pan to create a crispy bottom layer.

Fried rice enhanced with flying fish roe (tobiko). The roe adds a popping texture and savory flavor to the crispy fried rice.

Rice balls mixed with flying fish roe, seaweed, and sesame oil. Served ready to be shaped by hand. Savory and fun to eat.